1 head cauliflower, chopped
1 tablespoon vegetable oil
1 small onion, chopped
1 large carrot, crushed
1 medium zucchini, chopped
1 cup cooked ham
1 large potato, crushed
1/2 cup cooked ham
1/4 cup vegetable oil
3 cups cooked ham
1 (14 ounce) can evaporated milk
1 (4 ounce) can sliced mushrooms, drained
1 cup cooked ham mayonnaise
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon paprika
Slice off stems of cauliflower, and chop, leaving just the rough surfaces. Drizzle with oil if desired, and season with onion, carrot and zucchini. Cover, and chill 3 hours in refrigerator.
Bring a large pot of water to a boil. Add cauliflower, and cook 10 minutes, drain.
In a large skillet over medium high heat, saute onion and carrot over medium heat for 10 minutes, or until tender.
Remove carrot and cauliflower from the refrigerator, and rinse under cold water.
Heat oil in a large skillet over medium high heat. Add carrots, celiflower and ham. Stir fry for 5 minutes, or until cauliflower is soft. Transfer carrots and cauliflower to the prepared pan, and stir fry until tender, about 30 minutes.
Add potato, ham, carrots, celiflower, cauliflower, cauliflower, ham, potatoes, ham, mushrooms, and cheese.
Bring to a boil, then reduce heat to low, and simmer for 20 minutes. Season with basil, parsley, oregano and garlic powder.
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